Butterfinger Crunch Cream Pie

Butterfinger Crunch Cream Pie Recipe

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Patsy Fowler


if you like butterfingers then you will love this pie


★★★★☆ 2 votes



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pre baked pie crust
1 can(s)
(12 oz) evaporated milk
1 1/2 c
1 tsp
vanilla extract
egg yolks
2/3 c
1/4 c
plus 2 of cornstarch
1/4 tsp
1/4 c
milk chocolate chips
1 c
finely chopped butterfinger candy bar
1 c
whipping cream, whipped and sweetened with 2 tablespoons powdered sugar
1/2 c
coarsely chopped butterfinger candy bar for garnish

How to Make Butterfinger Crunch Cream Pie


  • 1In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
  • 2In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
  • 3While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
  • 4Add warmed mixture to saucepan, whisking into remaining milk mixture.
  • 5Bring slowly to a boil to thicken and remove from heat.
  • 6Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
  • 7Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
  • 8Continue to let remaining vanilla filling to cool, stirring occasionally.
  • 9When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
  • 10Spread over milk chocolate layer in pie shell.
  • 11Put piece of parchment or wax paper on filling and refrigerate pie until set.
  • 12Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.

Printable Recipe Card

About Butterfinger Crunch Cream Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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